Harriet Roth's Deliciously Healthy Jewish Cooking: 350 New Low-Fat, Low-Cholesterol, Low-Sodium Recipes for Holidays and Every Day - Hardcover

Roth, Harriet

Hardcover

ISBN 10: 0525939318 ISBN 13: 9780525939313

Publisher: Dutton Adult, 1996

Synopsis

Presenting new and healthful versions of traditional Jewish fare, a collection of 350 low-fat, low-cholesterol, and low-sodium recipes features both everyday and holiday dishes, with special sections on Passover and other Jewish and American holidays. 25,000 first printing. Tour.

About this title

About the Author

Harriet Roth is the former director of the Pritikin Longevity Center Cooking School.

Reviews

This is a respectable collection of recipes for ethnic fare revised towards health, although Roth (Deliciously Simple) occasionally departs from tradition with such dishes as Vegetarian Fried Brown Rice and Pasta and Beans. Mother Mollie's No-Cholesterol Challah, made with canola oil and egg whites, is a good example of Roth's success in converting traditional foods. Such vegetarian remakes as Spinach Kugel, Vegetarian Stuffed Cabbage and Vegetarian Chopped Liver made with eggplant and lentils are strong standouts here; family heirlooms such as Cousin Pearly from Pittsburgh's Lima Beans for a Crowd-made with ketchup and brown sugar-will likely spark some memories. Roth's tendency to rely on packaged foods, such as the three cups of thawed frozen hash-brown potatoes called for in a latke recipe, may not seem healthy to all; the nutritional information included with each recipe, including its classification as meat, dairy or pareve, will allow cooks to discriminate as they wish. A beginning chapter with recipes and menus for holiday meals is preceded by a helpful introduction that covers both religious and health issues and includes USFDA Suggested Weight tables and hints for stocking a low-fat, low-cholesterol pantry.
Copyright 1996 Reed Business Information, Inc.

When the former director of Pritikin's cooking school tackles the fats, sodium, and cholesterol almost inherent in Jewish cuisine, it's clear that a new kind of cooking will emerge. Here, Roth's 350 recipes result in a list of holiday and transformed everyday menus that instead of emulating traditional dishes create another type of taste. Naturally, the emphasis is on pasta and grains and on fruits and vegetables; and each recipe includes a nutritional analysis. Scattered throughout the collection are Harriet's hints, which are both new and old cooking tips, from smashing garlic for easier peeling to erasing garlic and onion odors by rubbing hands on stainless steel under running water. Barbara Jacobs

Edition details

• Publisher: Dutton Adult
• Publication date: 1996
• Language: English
• ISBN 10: 0525939318
• ISBN 13: 9780525939313
• Binding: Hardcover
• Edition number: 1
• Number of pages: 496